Ingredients

The following ingredients have 5 Servings
  • 3 tbsp fish sauce
  • 3 tbsp brown sugar
  • 3 tbsp chicken broth
  • 2 tbsp rice vinegar
  • 2 tbsp low-sodium soy sauce
  • 1 tsp Thai chili paste
  • 4 oz brown rice noodles
  • 2 large zucchini
  • 2 large carrots*
  • 2 tbsp olive oil (divided)
  • 1/4 yellow onion (cut into lengthwise strips)
  • 2 cloves garlic (minced)
  • 2 eggs (lightly beaten)
  • 1 1/2 cup bean sprouts
  • 2 green onions (chopped, divided)
  • 1/2 cup roasted peanuts (chopped)
  • 1/4 cup cilantro (fresh, chopped)

Instruction

  • In a small mixing bowl, whisk together the ingredients for the sauce; set aside.
  • In a medium bowl, soak the noodles in cold water.
  • Spiralize the zucchini and carrots into small noodle-shaped strands. In a large skillet set over medium heat, add 1 1/2 tablespoons of olive oil. When hot, add the zucchini, carrot, onion and garlic and stir-fry for 3 minutes or until soft. Make a well or nest in the center of the pan and add the egg. Cook for a few minutes, until scrambled; transfer everything to a plate.
  • Add the remaining half tablespoon of olive oil to the pan. Drain the softened noodles and stir-fry for a minute. Turn heat up to medium-high, pour in the sauce and let it simmer for a minute or two, or until the the sauce thickens.
  • Add in the vegetables, sprouts and the white parts of the green onions. Cook for a minute or two, then remove from the heat, serve and garnish with the remaining green onions, peanuts and cilantro.